Bûche with apricot praliné (Created by Alexandre Bourdeaux - Technical advisor CHOCOLATE ACADEMY™ center Belgium)

Sacher biscuit

Ingredients	Preparation
200 g almond paste 75 g castor sugar 120 g egg yolks 100 g eggs	Emulsify in the cutter.
180 g egg white 75 g granulated sugar	Whip up and carefully mix in the almond emulsion.
60 g cocoa powder Callebaut CP 60 g sifted flour	Add.
60 g melted butter	Mix in.
Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven.

Caramelised apricots

Ingredients	Preparation
100 g granulated sugar 50 g acacia honey 2 g ground coriander	Caramelise.
40 g Amaretto	Quench the caramel with Amaretto.
250 g apricot cubes	Boil and add.
10 g gelatine (moistened)	Add.
Pour into a Flexipan® bûche mould (ref. 01464) and freeze.

Panna cotta praliné

Ingredients	Preparation
45 g milk 1 yellow lemon zest	Boil and leave to infuse.
21 g gelatine (moistened) 45 g hazelnut praliné Callebaut PRA-CLAS	Mix in.
225 g liquid cream	Mix in.
Pour over the apricots in the bûche mould and freeze.

Extra-bitter chocolate mousse

Ingredients	Preparation
130 g sugar syrup 90 g egg yolks 120 g eggs	Heat the syrup in the microwave and whip up with the eggs.
315 g extra-bitter chocolate Callebaut 70-30-38NV	Melt at 50°C and mix in.
560 g whipped cream	Mix in.

Apricot syrup

Ingredients	Preparation
80 g apricot purée 160 g syrup 30°B 100 g water	Mix.

Ganache icing

Ingredients	Preparation
120 g syrup 125 g cream 30 g glucose	Boil.
60 g dark chocolate Callebaut 811NV 250 g dark coating	Pour the syrup over it and mix.
Leave to cool overnight and glaze at 35-40°C.